How To Make Olive Oil Vanilla Ice Cream
If you’ve never tried olive oil as a dessert, then you should definitely try to make this vanilla ice cream. It’s infused with the oil for a savory twist.
Serves:
Ingredients
- 2cupsmilk
- 1split vanilla bean
- 2large eggs,plus 2 yolks
- 1cansweetened condensed milk
- ¼cupextra virgin olive oil
Instructions
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Bring milk and vanilla bean to a simmer in a heavy, medium saucepan. Remove from heat and allow vanilla to steep in milk for 30 minutes. Scrape seeds from vanilla bean into milk and return to a simmer over medium heat.
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Meanwhile, place eggs in a medium bowl, and slowly add about ⅓ of the warm milk mixture, stirring constantly. Add remaining milk to eggs, then return entire egg-milk mixture to saucepan.
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Reduce heat to low and stir constantly with a whisk or wooden spoon until custard has thickened slightly. Be careful not to boil, or eggs will scramble.
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Remove from heat and pour hot mixture through a strainer into a large bowl. Allow to cool slightly, stirring occasionally. Add sweetened condensed milk and blend well. Cool completely; cover and refrigerate until cold, several hours or overnight.
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Remove cover. Stir and add to ice cream machine. Process according to manufacturer’s instructions. During the final 5 minutes of churning, slowly add olive oil.
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When finished, ice cream will be soft but ready to eat. For firmer ice cream, freeze for several hours before serving. If desired, serve with a drizzle of olive oil.
Nutrition
- Calories: 692.94kcal
- Fat: 32.31g
- Saturated Fat: 12.78g
- Trans Fat: 0.01g
- Monounsaturated Fat: 15.23g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 84.12g
- Sugar: 84.34g
- Protein: 18.31g
- Cholesterol: 153.91mg
- Sodium: 270.27mg
- Calcium: 558.96mg
- Potassium: 728.98mg
- Iron: 0.82mg
- Vitamin A: 202.13µg
- Vitamin C: 3.72mg
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